Savory, Side Dish, Slow Cooker Brenda Drake + Chelsea Kasen Savory, Side Dish, Slow Cooker Brenda Drake + Chelsea Kasen

HOW TO: Slow Cooker Baked Potatoes

This is truly a one ingredient recipe. No water added. Only potatoes.

Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.

This is truly a one ingredient recipe. No water added. Only potatoes.

This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:

It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.

HOW TO: Slow Cooker Baked Potatoes

  • *This recipe is great for potatoes from the garden or grocery store.

  • Use any amount of potatoes that fits within the removable bowl of the slow cooker.

Prepare potatoes

  1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

  2. Trim any bad spots but do not peel the potatoes

  3. No need to poke holes or trim ends for steam release

To removable bowl of slow cooker, add: 

Potatoes

That’s it. Not even any water is needed.

Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.

Serve hot or use in recipes requiring baked potatoes.

Brenda’s tips:

  • Serving size: however many fit in the slow cooker

  • These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.

  • Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:

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B's Favorite, Chicken, Slow Cooker, Savory Brenda Drake + Chelsea Kasen B's Favorite, Chicken, Slow Cooker, Savory Brenda Drake + Chelsea Kasen

Crockpot Shredded Chicken

This is the best way to make it and, bonus, it’s also the easiest.

Need shredded chicken? This is the best way to make it and, bonus, it’s also the easiest.

This recipe is one of Brenda’s Fundamental Favorites. It’s intended to be leveraged to fit any cooking scenario where you need shredded chicken.

Crockpot Shredded Chicken

To the removable bowl of the slow cooker, add:

1/8 cup water

1 lb chicken, boneless skinless breasts

Lightly season with:

Garlic Salt

Select heat setting on the slow cooker:

  • High: cook for 3-4 hours

  • Low: cook for 6-8 hours

Cook until chicken shreds easily with a fork.

Remove from crockpot, and shred:

  • placing chicken on a plate and shredding between two forks.

  • add to bowl of stand mixer, fitted with the paddle attachment & turn speed to 2-3 and chicken will shred in ~30 seconds.

Brenda’s tips:

  • Serving size: 1 lb chicken makes 4 servings

  • Frozen? Add ~1 hour to the cooking time for the same tender results

  • Prepare in larger batches, shred, portion, and freeze for later

  • Adjust seasonings as desired, some suggestions:

    • rosemary, crushed

    • paprika, chili powder, cumin & coriander

    • basil & parsley

  • Delicious in:

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